Easy Marinara Sauce I Made It

Easy Marinara Sauce

pointsevenout 9 years ago
Recipe by Gourmetana: Easy Marinara Sauce/saved
Nice flavor.
I'm puzzled by the addition of sugar to sweeten the sauce. I thought that is what the carrot is all about.
My sauce turned out a little thicker than the author. I used fresh paste tomatoes w/skin and whizzed it up with my whiz stick. Maybe the larger juicer tomatoes would make the sauce a little thinner.
I was worried about the 1 hour simmer time, so I decided on the paste tomatoes.
Says it makes 8c. I measured it out at 6c.
It's close to my recipe for fresh tomatoes but I use more herbs.
This is going in a Tomato Mascarpone Pasta dish.
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bakerme 9 years ago said:

Points, I've never added carrots to my marinara sauce, but I know some people do to cut the acidity of the tomatoes. I always add a pinch of sugar to cut the acid, so it looks like the addition of both in this recipe is overkill and you could do one or the other. This reminds me that I have marinara on my menu! The Tomato Mascarpone Pasta looks good! I like using my homemade marinara in recipes like this instead of using the jarred stuff. Homemade is soooo much better!

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frankieanne 9 years ago said:

Seems like a teeny pinch of sugar shouldn't hurt all of that sauce, especially if one actually got eight cups. It does look nice and thick and tasty. Probably because of the paste tomatoes. Do you mean Roma when you say paste, pso?

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pointsevenout 9 years ago said:

Yes, Roma is included in paste tomatoes. A paste tomato is one with reduced liquid and more meat.

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gourmetana 9 years ago said:

Nothing to be puzzled about concerning the addition of sugar. I suggested just a pinch. For my taste the carrots didn't cut enough acidity in this. I made this the other day again and it rendered me 8 full cups.
Thanks for trying this.

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pointsevenout 9 years ago said:

Probably was my choice of variety of tomatoes that made the measure difference.

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pointsevenout 9 years ago said:

I use sugar in my pasta sauce too, just because it's a tad easier than grating up carrots.
A half cup vinegar with a quarter cup sugar along with some herbs into a bunch of whizzed up tomatoes and it all reduced down about half makes it all good.

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